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Items: 1 to 20 of 198

1.

Experimental and simulation studies of heat flow and heterocyclic amine mutagen/carcinogen formation in pan-fried meat patties.

Tran NL, Salmon CP, Knize MG, Colvin ME.

Food Chem Toxicol. 2002 May;40(5):673-84.

PMID:
11955674
2.

Minimization of heterocyclic amines and thermal inactivation of Escherichia coli in fried ground beef.

Salmon CP, Knize MG, Panteleakos FN, Wu RW, Nelson DO, Felton JS.

J Natl Cancer Inst. 2000 Nov 1;92(21):1773-8.

PMID:
11058620
4.
5.

Formation of mutagens in cooked foods. IV. Effect of fat content in fried beef patties.

Spingarn NE, Garvie-Gould C, Vuolo LL, Weisburger JH.

Cancer Lett. 1981 Mar;12(1-2):93-7.

PMID:
7273009
6.

Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness.

Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, Levander OA, Rothman N.

Food Chem Toxicol. 1998 Apr;36(4):289-97.

PMID:
9651045
7.

Methods for estimating heterocyclic amine concentrations in cooked meats in the US diet.

Keating GA, Bogen KT.

Food Chem Toxicol. 2001 Jan;39(1):29-43.

PMID:
11259849
8.
9.

Effect on cooking time on mutagen formation in smoke, crust and pan residue from pan-broiled pork.

Berg I, Overvik E, Gustafsson JA.

Food Chem Toxicol. 1990 Jun;28(6):421-6.

PMID:
2210514
10.

Heterocyclic amines: Mutagens/carcinogens produced during cooking of meat and fish.

Sugimura T, Wakabayashi K, Nakagama H, Nagao M.

Cancer Sci. 2004 Apr;95(4):290-9. Review.

11.

HPLC profiles of mutagens in lean ground pork fried at different temperatures.

Nielsen PA, Vahl M, Gry J.

Z Lebensm Unters Forsch. 1988 Nov;187(5):451-6.

PMID:
3206943
12.

Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.

Johansson MA, Fredholm L, Bjerne I, Jägerstad M.

Food Chem Toxicol. 1995 Dec;33(12):993-1004.

PMID:
8847005
13.

Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.

Busquets R, Puignou L, Galceran MT, Skog K.

J Agric Food Chem. 2006 Oct 18;54(21):8376-84.

PMID:
17032054
14.

Effects of temperature, patty thickness and fat content on the production of mutagens in fried ground beef.

Knize MG, Andresen BD, Healy SK, Shen NH, Lewis PR, Bjeldanes LF, Hatch FT, Felton JS.

Food Chem Toxicol. 1985 Dec;23(12):1035-40.

PMID:
4076933
15.

Effects of seasoning and heating device on mutagenicity and heterocyclic amines in cooked beef.

Gu YS, Kim IS, Park JH, Lee SH, Park DC, Yeum DM, Ji CI, Kim SH, Wakabayashi K, Kim SB.

Biosci Biotechnol Biochem. 2001 Oct;65(10):2284-7.

16.

Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers.

Persson E, Sjöholm I, Skog K.

J Agric Food Chem. 2003 Jul 16;51(15):4472-7.

PMID:
12848528
17.

Beef patty composition: effects of fat content and cooking method.

Berry BW, Leddy K.

J Am Diet Assoc. 1984 Jun;84(6):654-8.

PMID:
6725796
18.

Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake.

Skog KI, Johansson MA, Jägerstad MI.

Food Chem Toxicol. 1998 Sep-Oct;36(9-10):879-96. Review.

PMID:
9737435
19.

Mutagens from the cooking of food. II. Survey by Ames/Salmonella test of mutagen formation in the major protein-rich foods of the American diet.

Bjeldanes LF, Morris MM, Felton JS, Healy S, Stuermer D, Berry P, Timourian H, Hatch FT.

Food Chem Toxicol. 1982 Aug;20(4):357-63.

PMID:
6751953
20.

Postcooking temperature changes in beef patties.

Berry BW, Bigner-George ME.

J Food Prot. 2001 Sep;64(9):1405-11.

PMID:
11563519

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